Cottage Pie Recipe

Growing up Cottage Pie was my father’s favourite meal. Even now, just the thought of it gives me that safe at home feeling.

It is also very easy to turn Cottage Pie into Shepherd’s Pie, by simply switching the beef mince with lamb mince! (In case you weren’t sure what the difference is… That’s it!)

Van Loveren cottage pie

1 kg mince
2 large onions
3 carrots, chopped
2 cloves garlic
850 ml beef stock
1 small tin tomato paste
1 tin tomatoes
3 sprigs thyme
1 tsp. Worcestershire sauce
Olive oil
Glass of red wine
Black pepper and salt to taste

Soften the onions and garlic in a little olive oil.
Brown the meat and set aside.
Put the vegetables in pan with oil with the puree and tomatoes.
When done, pour over the wine and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs.
Add salt and pepper to taste.
Mash potatoes, butter, milk and salt for creamy mash.
Place in an ovenproof dish and top with a generous amount of very creamy mashed potato.
Place in a deep baking dish and bake at 180 ̇C for 30 minutes or until it starts bubbling and the topping turns a lovely golden colour.

Savour this meal with a glass of a former Michelangelo International Wine Awards gold-medal winner, Van Loveren Pinot Noir.

all-fired-up cottage pie recipe

What meal reminds you of home? What is your favourite classic home-cooked recipe?


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